Ingredients

Directions

Rinse and cut vegetables. Mix the flour, cornstarch, baking powder, and salt in bowl. In another bowl whisk egg white and 1 cup water. Stir egg mixture into dry ingredients until barely blended. Batter should be thin and lumpy. Fill a wok pan with oil and warm over medium-high heat. Dip vegetables in batter tapping off excess. Set pieces onto hot oil, fry on both sides, about 2-4 minutes. Drain pieces on paper towels. Place on platter with soy sauce.